Pearl barley has been processed to remove the bran and endosperm layers. It cooks faster, is less chewy, and is easier to find than hulled barley. It's also a bit less nutritious.

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Unlike pureed soups, which often have lots of added butter and cream, this old-fashioned mushroom-barley soup gets its ... and Chefs Recipes Made Easy. Parisi has also been published in McCall ...

1. In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes. Drain and quickly rinse the barley under running water to cool it slightly.

You could add a little grated ginger if you want a bit more zing. Rinse ¾ cup of pearl barley under cold water until the water runs clear. Place the barley in a saucepan with the zest of 2 lemons ...

Add garlic and sauté an additional minute. Stir in barley, thyme, rosemary and bay leaf, and cook until the barley toasts slightly, 2-3 minutes more. Return turkey to pot and add chicken stock.